Pesto Chicken Salad

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Pesto Chicken Salad
Pesto Chicken Salad
Servings:4
Preparation Time:3
Cooking Time:10
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Ingredients

  • 1 Centra Avocado Cubed
  • 150 g Centra Bacon Cooked crisp and crumbled
  • 200 g cherry tomatoes Halved
  • 450 g Chicken Breast Cooked and cubed
  • 1 tbsp Green Pesto
  • 1 handful Lettuce
  • 3 tbsp Mayonnaise

Method

  1. In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto.
  2. Toss gently to coat.
  3. Eat just as is, or pile on top of fresh lettuce leaves to make a wrap.

Tuna & Avocado Wrap

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Tuna & Avocado Wrap
Tuna & Avocado Wrap
Servings:2
Preparation Time:3
Cooking Time:10
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Ingredients

  • 0.5 Centra Avocado Very Ripe
  • 50 g Centra Mixed Chillies Green
  • 1 Centra Scallions
  • 2 Lettuce Leaves
  • 2 tbsp Mayonnaise
  • 0.25 Olives Green
  • 1 can tuna

Method

  1. Cut olives in half and dice scallion.
  2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
  3. Add in the tuna, olives, scallion, and diced green chilies to the avocado-mayonnaise mixture.
  4. Place one scoop of tuna salad into a large leaf of lettuce and wrap.

Strawberry & Wild Rocket Salad

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Strawberry & Wild Rocket Salad
Strawberry & Wild Rocket Salad
Servings:4
Preparation Time:1
Cooking Time:5
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Ingredients

  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 150 g Goats Cheese
  • 100 g Pecan Nuts
  • 2 rocket leaves Handful
  • 1 Pinch salt
  • 8 Strawberries Quartered
  • 3 tbsp Centra Olive Oil

Method

  1. To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
  2. Dress the rocket and divided between two bowls
  3. Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.

Goats’ Cheese & Asparagus Frittata

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Goats' Cheese & Asparagus Frittata
Goats' Cheese & Asparagus Frittata
Servings:3
Preparation Time:5
Cooking Time:10
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Ingredients

  • 400 g asparagus tips
  • 6 large Free Range Eggs
  • 1 tbsp olive oil
  • 2 Chives chopped
  • 1 Goats Cheese crumbed

Method

  1. Preheat the grill to medium-high. Place the asparagus in a pan of simmering salted water. Remove after 5 minutes when still tender and bright green. Refresh under a cold tap and cut into 1 cm pieces.
  2. Heat oil in frying pan and add the bacon, cook for 3 minutes.
  3. Lightly beat the eggs, adding the asparagus, chives and season well.

Broccoli Soup

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Broccoli Soup
Broccoli Soup
Servings:4
Preparation Time:minutes
Cooking Time:15
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Ingredients

  • 350 g Broccoli chopped into florets
  • 250 ml chicken stock
  • 2 tbsp Virgin Olive Oil
  • 1 tsp Lemon juice
  • 1 tbsp Lemon Zest
  • 1 onion diced
  • 4 tbsp walnuts roasted

Method

  1. Heat your oil in a pan and add your onions, for best results sauté for about 6/7 minutes.
  2. Add the broccoli and stir until well coated.
  3. Place the pan in the oven and grill for about 10 minutes, only stirring once.
  4. Remove, cover and let it settle for a couple of minutes.
  5. Add your onion, broccoli mixture and lemon juice to the chicken stock.
  6. Puree in a blender until smooth.
  7. Add the soup to your bowls and top off with the lemon zest and walnuts.

Stir Fry Crispy Beef

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Stir Fry Crispy Beef
Stir Fry Crispy Beef
Servings:1
Preparation Time:5
Cooking Time:9
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Ingredients

  • 2 tsp baking powder
  • 300 g beef steak cut into strips
  • 2 Medium Free Range Eggs whites
  • 2 tbsp olive oil
  • 4 tbsp plain flour
  • 2 hanful Spinich
  • 0.5 tsp salt
  • 3 tbsp greek yoghut
  • 4 tbsp salsa sauce

Method

  1. Mix the flour, sea salt and baking powder in a bowl.
  2. Cut the beef into thin strips.
  3. Coat the beef in the egg whites.
  4. Next coat the beef in the flour mix.
  5. Heat the oil in a frying pan.
  6. Cook the beef on a high heat to seal and crisp up the coating
  7. Lower heat and cover and cook until cooked through.
  8. Add the franks sauce and yogurt.
  9. Cook until combined,
  10. Add the spinach and cook until just wilted.
  11. Serve with side of greens.

Lettuce & Tuna Hotboats

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Lettuce & Tuna Hotboats
Lettuce & Tuna Hotboats
Servings:1
Preparation Time:5
Cooking Time:5
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Ingredients

  • 1 Avocado pealed & chopped into small cubes
  • 1 red chilli chopped
  • 0.5 onion Finely chopped
  • 1 Tomato chopped into small cubes
  • 1 tsp extra virgin olive oil
  • 1 leave cos lettuce
  • 1 pinch Salt & Pepper
  • 1 tsp Soy Sauce
  • 185 g tuna steak drained & flaked
  • 1 yellow pepper chopped into small cubes

Method

  1. In a big bowl put the tuna, the chopped tomato, chilli, pepper, avocado and onion in.
  2. Add salt and pepper, 2 tbsp of olive oil and soy sauce.
  3. Take a couple of lettuce leaves or endive leaves, and with a spoon arrange the tuna salad mix along the leaves.
  4. If the lettuce leaves are big, you can fold them as if it was a wrap, otherwise simply tuck into these super hot boats, you’ll love ‘em!

Stuffed Mushrooms

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Stuffed Mushrooms
Stuffed Mushrooms
Servings:2
Preparation Time:2
Cooking Time:6
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Ingredients

  • 1 pinch Black Pepper
  • 2 Centra Eggs
  • 2 Centra Breakfast Mushrooms
  • 1 Centra Mixed Peppers
  • 1 Centra Spring Onion
  • 1 Feta Cheese
  • 1 pinch salt
  • 1 piece Smoked Salmon

Method

  1. Scoop out inside of mushrooms.
  2. Stuff both peppers with chopped up peppers, feta, salmon and spring onion.
  3. Crack an egg over each of the mushrooms and season with salt and pepper.
  4. Place in oven at 150 degrees and cook until egg is ready.

Mediterranean Egg Salad

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Mediterranean Egg Salad
Mediterranean Egg Salad
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 4 Centra Eggs Large
  • 0.5 tub Centra Red Onion Chopped
  • 0.5 cucumber Chopped
  • 0.5 tub Greek Yoghurt
  • 0.25 tbsp ground cumin
  • 1 tbsp Lemon juice
  • 0.25 tub Olives Chopped
  • 1.5 tbsp Oregano
  • 1 pinch Pepper
  • 0.5 tbsp salt
  • 0.5 tub Sun Dried Tomatoes

Method

  1. Chop up your hardboiled eggs and place them in a bowl.
  2. Add in sun-dried tomatoes, red onion, cucumber and olives.
  3. Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.

Strawberry & Cheese Goat’s Cheese Salad

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Strawberry & Cheese Goat's Cheese Salad
Strawberry & Cheese Goat's Cheese Salad
Servings:4
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 150 g Goats Cheese
  • 100 g Pecan Nuts
  • 2 Handfuls rocket leaves
  • 1 Pinch salt
  • 8 Strawberries Quartered
  • 3 tbsp Centra Olive Oil

Method

  1. To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined
  2. Dress the rocket and divided between two bowls.
  3. Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.